Process for making an acidic amylaceous fermented composition and for reducing the caloric content of foodstuffs containing fats or oils

Abstract: The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to said foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; and d) finally stabilized. Composition useful therefor and foodstuffs containing same.

Description: The invention relates to a new process for reducing the fat caloric content of food products containing fats or oils. It is a modern but nevertheless long term trend to try to reduce as much as possible consumers daily diet in terms of fat or lipidic caloric content. As fats and oils still remain necessary for organoleptic purposes such as thickness, smoothness substituting same by some natural equivalent but less caloric food material is not an easy task. Such replacement food materials must prove stable and compatible with the other coingredients, as well as the remaining portion of fats or oils in the concerned foodstuffs. Thus, despite the many previous attempts which have been proposed in this respect the food industry is still looking for cheap and easy solutions to that problem. Although lactic fermentation is known since long, its mains use is dairy food products. In a few cases, however, lactic fermentation was also applied to non-dairy products such as cereals or cereal based food materials. WO-A- 91/17672 discloses a food product containing dietary fiber and a method for making same. This method comprises lactic fermentation, based substantially on cereal bran, and leads to a presumed nutritionally beneficial and tasty product which further contains living microorganisms. The method provides more specifically an easy-to-use fiber rich food product including a significant amount of living Lactobacilli. Obviously such a product would not cope with the aim of the invention. GB-A-2092878 refers to a process for producing African native beer which comprises fermenting a liquid cereal extract to which has been added dairy whey. The resulting beverage, once conveniently sterilized and packed, is then used as such: it is defined as nourishing, non-alcoholic, pleasant tasting, shelf-stable and refreshing. There is in fact no indication or suggestion that such solid or liquid food products would meet the goals defined here above. The present invention provides to the man in the art a new and original mean to successfully reduce the fat or lipidic caloric content in various foodstuffs containing significant amounts of fats or oils according to their original recipe. It has been surprisingly discovered that such a goal could be easily and satisfactorily achieved making use of an acidic, cereal based, fermented material as defined here below. The object of the present invention is a process for reducing the fat caloric content of foodstuffs containing fats or oils wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) subjected to a fermentation such as to afford a pH of about 3.5 to 4.6 of the fermented material; d) then sterilized; and e) substituting the above sterilized material for at least one portion of fat or oil ingredients during the preparation of the foodstuffs. According to the invention, as cereal flour subjected to fermentation one can use conveniently rice flour, wheat flour, oat flour or barley flour e.g., or any mixture thereof depending on the nature of the final product. Rice flour is preferred as affording a fermented material having a neutral taste. In addition to the above cereal flour there is also used, according to the invention, a non-cereal starch material such as potato starch or manioc starch. When subjected to the various treatments which are described here after, such non-cereal starch material provides the desired smoothness, thickness and stability of the fermented material. Relative proportions of cereal flour and non-cereal starch material will greatly depend on the nature and quality of the final product to mix with. It is the task of the man in the art to select the most appropriate kinds of ingredients and their relative proportions to reach the desired effect : in most cases this can be done based on routine trials. The gelatinization of the selected flour cereal and non-cereal starch material can be effected according to the conventional techniques, steam heating e.g. Homogenization of the gelatinized mixture is preferably carried out using wet-milling devices. According to the invention the homogenized starch and cereal material is then subjected to a fermentation making use of specific acidifying strains or mixture of strains, more particularly strains selected from various Lactobacillus species or Streptococcus thermophilus, or even Bifidobacterium species. As Lactobacillus species useful in accordance with the invention one can use conveniently strains selected from L. acidophilus, L. casei, L. plantarum, L. delbrueckii, L. brevis, L. pentosus, L. mesenteroides and L. bulgaricus. If it is desired, mixtures of two distinct Lactobacillus species can also be used, for example L. plantarum and L. casei, or even two distinct subspecies of the same Lactobacillus species such as L. plantarum e.g. The fermentation can also be performed using one Lactobacillus species, L. casei for example, together with a non-Lactobacillus species, in that case preferably Streptococcus thermophilus or Bifidobacterium bifidus. As different strains and mixtures of strains can behave differently when subjected to fermentation according to the invention, selection of same will be mainly directed on the impact they may have on the quality of the fermented material, either in terms of taste or thickness or viscosity e.g. Examples of strains or mixtures of strains which performed successfully in accordance with the present invention are described here below. According to the present invention the fermentation can be carried out following conventional techniques. It will be carried out over a period and within a temperature range suitable to keep the selected strains active and in such a way to achieve a well controlled pH value of the fermented material. Final pH of said fermented material is indeed one of the critical parameters of the composition of the invention depending on the final use which is intended for : spicy sauces or dairy spreads e.g. The fermented material is sterilized before use; pasteurization is convenient therefor. Other parameters will also be controlled when considering for instance the physical aspect of the selected foodstuff. Thus, dry matter content, taste, smell or colour will further condition appropriate use of the fermented cereal based material. Preferred fermented material, for example useful for reducing the fat caloric content of products like mayonnaise or similar sauces or spreads is characterized as having a pH of about 3.5 to 4.0 and further characterized by a dry matter content of about 14 to 19 weight %, a total acidic content of about 0.21 to 0.42 weight % expressed as lactic acid content and a viscosity of about 3000 to 5000 cP (shear rate 87/ s. at 20°C ; Haake viscosimeter). Other preferred fermented material, for example useful for reducing the fat caloric content of sauces like hollandaise or bearnaise sauces is characterized as having a pH of about 4.0 to 4.2 and further characterized by a dry matter content of about 12 to 16 weight %, a total acidic content of about 0.32 to 0.37 and a consistency of about 5 to 10 cm/15 at 20°C. Considering reducing the fat caloric content of foodstuffs such as fresh cheeses or dairy spreads one can propose advantageously, as preferred fermented material, a fermented material having a pH of about 3.6 to 4.6 and further characterized by a dry matter content of about 11 to 15 weight %, a total acidic content of about 0.21 to 0.44 weight % expressed as a lactic acid content and a consistency of about 2 to 4 cm/15 s. at 20°C. Surprisingly, it has been observed that the above fermented material does not alter the tase and flavour of said food products. In particular it does not impart any "floury" or "cooked cereal" taste or like to said food products, even if present in significant proportions. Again, it will be the task of the man in the art to determine more precisely the organoleptic quality as well as the proportions of fermented material to use to reduce the content of fats or oils in the selected foodstuffs and to what extent such reduction can be done to afford food products still acceptable for the consumers. The following examples only represent an illustration of the present invention but in no way any restriction of same. Temperatures are given in degrees Celsius and percentages in weight percent. Example 1 Preparation of a fermented material suitable for mayonnaise A culture medium of a Lactobacillus strains was prepared using the following ingredients (parts by weight) : a) Inoculum rice flour 112 manioc starch 24 wheat flour 15 sucrose 7 skimmed milk powder 7 yeast extract 7 distilled water 750 and subjecting the above mixture to sterilization at approx. 120°C for 15 min. After cooling the above culture medium was inoculated at a rate of 1% (weight) with the following strain : Lactobacillus plantarum (FLORAPAN® L-73 of C. Hansen's Laboratories) and then incubated at 32°C for approx. 9-12 hours up to achievement of the desired growth rate: 108 to 109 colony forming units per gram of inoculum; final pH 3.5. b) Fermentation The following ingredients were mixed in a container suitable for heat treatment (parts expressed in kilograms): rice flour 96.6 manioc starch 21.3 wheat flour 12.7 sucrose 6.1 skimmed milk powder 6.1 yeast extract 6.1 gelatine 12.6 xanthan gum 4.4 water 757.0 The above mixture was then injected with steam up a temperature of 135°C and further kept at that temperature for 2 min., then mechanically homogenized and finally cooled at approx. 32°C. The resulting slurry was then transferred into a fermentation tank, then inoculated with the strain referred to here above, at a rate of 1.0 % of liquid inoculum per weight of slurry. The fermentation took place at 32°C for 8 hours affording to an acidic amylaceous fermented material which was characterized as follows: pH 3.8; total acidic content 0.35 % (expressed us lactic acid content /weight); dry matter content 16.7 % weight; viscosity 4000 cP (measured at a shear rate of 87/ s. at 20°C in a Haake viscosimeter) It is a white paste with gel like and creamy texture which was further treated as provided hereafter, before final storage. The following preservatives were added to the fermented material (parts by weight): sucrose 1.50 % salt 1.50 % acetic acid 0.11 % potassium sorbate 0.08 After mixing, the resulting material was pasteurized at 80°C for 2 min. and finally cooled down to less than 20°C. The pasteurized material proved quite stable after prolonged storage (up to 4 weeks at 25°C). Example 2 Preparation of a fermented material suitable for warm sauces a) Inoculum A culture medium for a mixture of Lactobacillus and Streptococcus strains was prepared using the following ingredients (parts by weight): rice flour 150 skimmed milk powder 70 sucrose 50 calcium monophosphate 2 yeast extract 40 alpha-amylase 0.2 distilled water 100 and subjecting the above mixture to sterilization at approx. 120°C for 15 min. After cooling, separate portions of the above culture medium were inoculated at a rate of 1% (weight) with the strains defined here below: Streptococcus thermophilus (CNCM I-1383) 0.5 Lactobacillus casei (ATCC 393) 1.0 then incubated up to achievement of the desired growth rate: 10 8 to 10 9 colony forming units per gram of inoculum; final pH 4.4, and finally combined in a way to achieve the above relative proportions. b) Fermentation The following ingredients were mixed in a container suitable for heat treatment (parts expressed in kilograms): rice flour 105 manioc starch 23 wheat flour 14 sucrose 6 skimmed milk powder 6 yeast extract 1 water 750 The above mixture was then injected with steam up to get a temperature of 135°C and further kept at that temperature for 2 min., then mechanically homogenized and finally cooled down to approx. 35°C. The resulting slurry was then transferred into a fermentation tank, then inoculated with the mixture of strains referred to here above, at a rate of 2.5% of liquid inoculum per weight of slurry, and further added with sodium citrate at a rate of 0.04% weight. The fermentation took place at 35°C for 8 hours affording to an acidic amylaceous fermented material which was characterized as follows: pH 4.0-4.2; total acidic content 0.32-0.37% (expressed as weight of lactic acid); dry matter content 14-15 % (weight) and consistency of 8 cm/15 s. at 20°C as defined hereafter. The thus afforded material is a white translucent past having a smooth structure. "Consistency" measurement provides a characteristic value of this kind of material which may be compared to the flowing rate of the liquid or semi-liquid material. It consists to measure the unidirectional horizontal move of a sample of material per time unit, in the present case cm. per 15 s. period (at 20°C). Pasteurization of the fermented material is applied at 65°C for 2 min. The pasteurized material is then stored under 10°C for a prolonged period. Example 3 Preparation of a fermented material suitable for dairy spreads a) Inoculum A culture medium for a mixture of Lactobacillus and Streptococcus strains was prepared using the following ingredients (parts by weight) : rice flour 112 manioc starch 24 wheat flour 15 sucrose 7 skimmed milk powder 7 yeast extract 7 distilled water 750 the above mixture being first gelatinized by steam heating, then milled, cooled at room temperature and finally diluted such to have a dry matter content of about 10%. Inoculation was effected separately with Lactobacillus strains defined hereafter according to the standard technique, at a rate of 1% (weight) : Lactobacillus plantarum (ATCC 8041) 0.5 Lactobacillus plantarum 1.0 Lactobacillus casei (ATCC 393) 1.0 and then incubated at 32°C for 9 to 12 hours up to achievement of the desired growth rate: 10 8 to 10 9 colony forming units per gram of inoculum; final pH 3.5 to 4.1. The separate inoculums were finally combined in a way to achieve the above relative proportions. b) Fermentation The following ingredients were mixed in a container suitable for heat treatment (parts expressed in kilograms): rice flour 88.3 manioc starch 19.2 wheat flour 11.5 sucrose 5.4 skimmed milk powder 5.4 yeast extract 1.4 water 78.7 The above mixture was then injected with steam up to get a temperature of 135°C and further kept at that temperature for 2 min., then mechanically homogenized and finally cooled at approx. 32°C. The resulting slurry was then transferred into a fermentation tank, then inoculated with the mixture of strains referred to here above, at a rate of 1.2 % of liquid inoculum per weight of slurry, and further added with sodium citrate at a rate of 0.04 % weight. The fermentation took place at 32°C for 8 hours to afford to an acidic amylaceous fermented material which was characterized as follows: pH 4.1; total acidic content 0.31% (expressed as weight of lactic acid); dry matter content 12% weight and consistency of 4 cm/15 s. at 20°C as defined here above. The fermented material is a white translucent paste having a smooth structure. It was then pasteurized at 85°C for 2 min. and finally cooled down to less than 10°C before using. Example 4 Preparation of a "light mayonnaise" The ingredients referred to hereafter were used according to the conventional techniques to afford the desired product. Ingredients Weight percentage Fermented material according to Example 1 57.80 soy oil 28.16 pasteurized whole eggs 10.75 acetic acid (11%) 1.16 white mustard 1.04 sucrose 0.48 salt 0.28 mustard aroma 0.15 citric acid 0.10 potassium sorbate 0.05 food grade colour 0.01 Preparation : mixing fermented material with powdered ingredients and mustard. Adding pasteurized eggs and further emulsify for 30 s. Add oil and vinegar and emulsify for 90 s., then for 60 additional s. and fill suitable containers. Example 5 Preparation of a cheese spread The ingredients referred to hereafter were used according to the conventional techniques to afford the desired product. Ingredients Weight percentage Fermented material according to Example 3 49.740 fresh white cheese 22.291 bonbell cheese 11.146 gruyère cheese 11.146 skimmed milk powder 2.662 butter (unsalted) 0.998 food grade melting salts 1.598 food grade colour 0.004 potassium sorbate 0.001 salt 0.415 Preparation : putting all ingredients except fermented material in a container and heat then with direct steam injection, while stirring. Finally stir at high speed (3600 rpm) for 90 s. and keep under vacuum for 2 min. Adding fermented material to the previous mixture, then inject steam up to 85°C and keep as is for 10 min. under moderate stirring. Cool down to 40°C then keep under vacuum for 3 min. and put into suitable containers. Example 6 Preparation of a "light butter" spread The ingredients referred to hereafter were used according to the conventional techniques to afford the desired product. Ingredients Weight percentage Fermented material according to Example 3 49.935 butter (unsalted) 49.885 food grade emulsifier 0.100 potassium sorbate 0.050 butter flavour 0 030 Preparation : adding butter and cooled fermented material in a container, then the rest of ingredients and stir moderately for 5 min. while keeping cold. Then stir at 3600 rpm under vacumm for 3 min. and fill into suitable containers Example 7 Preparation of a sweet creamy spread The ingredients referred to hereafter were used according to the conventional techniques to afford the desired product. Ingredients Weight percentage Fermented material according to Example 3 38.60 sugar 33.93 skimmed milk powder 11.86 milk fat 3.74 food grade melting salt 0.47 vanillin 250 ppm water 12.00 Preparation : mixing all ingredients, then sterilizing the mixture at 120°C for 1 hour and finally cooling. Example 8 Preparation of a "sauce hollandaise" The ingredients referred to hereafter were used according to the conventional techniques to afford the desired product. Ingredients Weight percentage I) White Wine 7.630 onions, chopped (fresh) 3.820 black peppercorns (crushed) 0.080 chili powder 0.040 food grade 0.001 II) Egg yolk 4.580 butter, clarified 19.089 fermented material according to Example 2 63.610 salt 1.020 potassium sorbate 0.130 Preparation : reducing the mixture ingredients I to half of its volume and strain through a cheesecloth, then mix the reduction with the other ingredients at 50°C. Pasteurize at 85°C and finally homogenize before filling suitable containers. Example 9 Preparation of "petit suisse " fresh cheese/fruit spread The ingredients referred to hereafter were used according to the conventional techniques to afford the desired product. Ingredients Weight percentage Fermented material according to Example 3 33.93 quark (16.2 % fat) 38.00 strawberry syrup 50° Brix 11.86 commercial cream (45 % fat) 3.74 Preparation : mixing the milk components with gentle stirring, then add the fermented material while stirring and finally add the strawberry syrup. Once homogenous fill into suitable containers and store refrigerated. Information relating to microorganisms 1. Streptococcus thermophilus CNCM I-1383 Isolated from a fermented dairy product. Morphology: diplococcus form, frequently grouped as small size chains, no tail. No spore formation observed - Gram positive microorganisms, catalase negative and factultatively anaerobic. Fermentation of sugars: produces lactic acid from Dglucose, lactose and sucrose. Exhibits texturizing properties through exopolysaccharides production. Registered on December 8, 1993 in accordance with the rules of the Budapest Convention under No. I-1383 at the Collection Nationale de Cultures de Microorganismes - Institut Pasteur - 28, rue du Docteur Roux F-75724 Paris. 2. Lactobacillus casei ATCC 393 Disclosed as registration No. 393 on page 115 of the 1989 Catalog of the American Type Culture Collection 12301 Parklawn Drive - Rockville, Maryland 20852 - USA. 3. Lactobacillus pentosus ATCC 8041 Disclosed as registration No. 8041 on page 118 of the 1989 Catalog of the American Type Culture Collection 12301 Parklawn Drive - Rockville, Maryland 20852 - USA.

Claims: Process for reducing the fat caloric content of foodstuffs containing fats or oils wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species; c) subjected to a fermentation such as to afford a pH of about 3.5 to 4.6 of the fermented material; d) then sterilized; and e) substituting the above sterilized material for at least a portion of fat or oil ingredients during the preparation of foodstuffs. Process according to claim 1, wherein cereal flour is rice flour, wheat flour, oat flour, barley flour or any mixture thereof. Process according to claims 1 and 2, wherein the non cereal starch material is potato starch or manioc starch. Process according to claims 1 to 3, wherein Lactobacillus species are selected from L.acidophilus, L. casei, L. plantarum, L. delbrueckii, L. brevis, L. pentosus, L. mesenteroides and L. bulgaricus. Process according to claim 4, wherein the mixture of strains contains two distinct Lactobacillus species, e.g. L. plantarum and L. casei. Process according to claim 4, wherein the mixture of strains contains two distinct subspecies of the same Lactobacillus species, e.q. L. plantarum. Process according to claims 1 to 6, wherein the mixture of strains comprises at least one Lactobacillus species or subspecies and a non-Lactobacillus species. Process according to claims l to 7, wherein homogenization of the gelatinized slurry is carried out by wet-milling. Process according to claims 1 to 8 wherein the fermented material has a pH of 3.5 to 4.0 and is further characterized by a dry matter content of 14 to 19 weight %, a total acidic content of 0.21 to 0.42 weight % expressed as lactic acid content and a viscosity of 3000 to 5000 cP (shear rate 87/ s. at 20°C ; Haake® viscosimeter). Process according to claims 1 to 8 wherein the fermented material has a pH of 3.6 to 4.6 and is further characterized by a dry matter content of 11 to 15 weight %, a total acidic content of 0.21 to 0.44 weight % expressed as a lactic acid content and a consistency of 2 to 4 cm/15 s. at 20°C. Process according to claims 1 to 8 wherein the fermented material has a pH of 4.0 to 4.2 and further characterized by a dry matter content of 12 to 16 weight %, a total acidic content of 0.32 to 0.37 and a consistency of 5 to 10 cm/15 at 20°C.

Inventors: KING SOLIS LUIS ROBERTO, KISTLER HAHN LAURENZ ANTON, KING SOLIS, LUIS ROBERTO, KISTLER HAHN, LAURENZ ANTON
Applicants: NESTLE SA, SOCIETE DES PRODUITS NESTLE S.A.
Application year: 1994
Main classification: A23L1
IPC codes: A23C19, A23L1, A23C20, A23D7, A23C9, A23C11, C12P1, A23C15, A23C13, A23D9